This chickpeas recipe comes from an Allrecipes contribution, and I really didn't change much from the original recipe. It's a flavorful, high-protein way to use up ingredients in your pantry!
You will need:
- 1 Tbsp extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 Tbsp dried oregano
- 14.5 oz can diced tomatoes, undrained
- 1/2 cup dry white wine (NOT cooking wine)
- 15 oz can chickpeas, rinsed and drained
- 3/4 cup feta cheese, crumbled
- Heat the oil in a large rimmed skillet over medium heat. Add the onion; cook and stir for about 10 minutes, letting the onion brown slightly and soften. Add in the garlic and oregano during the last two minutes or so.
- Mix the tomatoes into the skillet, stir in wine, and continue cooking for about 15 minutes, until thickened.
- Stir in the chickpeas and heat through. Season with salt and pepper. Remove skillet from the heat and crumble the feta over the top. Let sit for 5 minutes before serving.
I'm telling you, friends -- there's nothing sweeter than a one-skillet meal on a Friday night. After a long week at school (and this was one of those), the last thing I want to do is dirty a ton of dishes. This recipe is easy to throw together and clean up. It's versatile because it can be served over rice or couscous, but it's fine by itself, too. Tonight, I served it with glazed carrots and homemade applesauce. I was lucky enough to find real Greek sheep's milk feta at Central market last weekend, and I'm so glad I did. It was deliriously fluffy and pleasingly sharp without being overly salty. Of course, you could make this vegan by skipping the cheese, but I'd miss it, personally.